Creamy Italian Chicken Casserole
This casserole is packed with flavor and perfect for a weeknight meal. You can easily customize it with your favorite vegetables and cheeses.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 1 (14.5 oz) can diced tomatoes with basil, oregano, and garlic (undrained)
- 1 (10.75 oz) can cream of chicken soup
- 1 cup milk
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (optional)
- Salt and freshly ground black pepper, to taste
- Cooked pasta of your choice (optional)
Cooking Guide:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened, about 3 minutes.
- Add chicken and cook until browned on all sides, about 5 minutes.
- Stir in diced tomatoes with their juices, cream of chicken soup, and milk. Bring to a simmer and cook for 5 minutes.
- Season with salt and pepper to taste.
- Stir in cooked pasta (if using) and half of the mozzarella cheese.
- Pour mixture into prepared baking dish.
- Top with remaining mozzarella cheese and Parmesan cheese.
- Bake for 20-25 minutes, or until bubbly and golden brown.
- Garnish with fresh basil (optional) and serve.
Tips:
- For a richer flavor, use heavy cream instead of milk.
- You can use leftover cooked chicken or rotisserie chicken for this recipe.
- Add other vegetables like chopped broccoli, spinach, or mushrooms to the skillet with the chicken.
- If you don’t have diced tomatoes with herbs, use a regular can of diced tomatoes and add 1 teaspoon each of dried basil and oregano.
- To make this dish ahead of time, assemble the casserole and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes to the cooking time.
- Leftovers can be stored in the refrigerator for up to 3 days.
Enjoy this delicious and easy Italian Chicken Casserole!
Must Tried Recipes :
